How Processing Affect on Foods | Processing Effects on Physical and Chemical Propeeties of Foods
Hey, folks here is my new entry on steemit with an amazing and great post my this post will be about Food processing effects on physical and chemical properties of foods that is may be desirable or undesirable so let's see how processing is desirable and undesirable.
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Food Processing can lower the nutritional value of foods, and introduce hazards not encountered with naturally -occurring products. Processed foods often include food additives, such as flavourings and texture enhancing agents, which may have little or no nutritive value, or be unhealthy. Preservatives added or created during processing to extend the shelf life of commercially available products, such as nitrite or sulphites, may cause adverse health effects.
EFFECT OF HIGH TEMPERATURE
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Heating can be both beneficial and harmful effects on chemical and physical properties of food. Digestibility of some foods can be improved by heating ( i. e., protein) while it also causes the losses of some heat-sensitive nutrients. Heating cause following chemical and physical effects on foods.
1) MOISTURE LOSS
Heat removes the moisture so, the concentration of total soluble solids increased. Concentration will slow down the activities of spoilage agents.
2) DENATURATION OF PROTEIN
Protein becomes digestible after heat treatment. While the DENATURATION changes the odour, taste and physical appearance of protein such as liquid egg become semi-solid after boiling or frying.
3) POLYMERIZATION
Constant heating of oils or fat without any food causes the accumulation of molecules which is called polymerization. This is a chemical property of lipids.
4) ISOMERIZATION
At high temperature, cis fatty acids of oils convert into trans fatty acids. This reaction is called isomerization. Isomerization cause changes in both chemical and physical properties of lipids.
5) CARAMELIZATION
Dry heating of sucrose at high temperature causes caramelization process. Caramel colour is undesirable in sugar industry while desirable in confectionery and baker.
EFFECT OF LOW TEMPERATURE
1. MOISTURE BONDING
The principle behind freezing is to make unavailability of moisture. Water will convert into ice crystals which is both chemical and physical properties of foods.
2. CELL RUPTURE
Fluctuation in temperature during freezing will cause the formation of large ice crystals this will rupture the texture of foods.
EFFECT OF CHEMICAL ADDITIVES
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- THICKNESS:
Many chemicals are added in foods as thickening agents i. e. Sugar, Salt, CMC, Pectin, Guar Gum and Gelatin etc.
- INVERSION:
Use of acid in sweet foods like juice may cause the inversion of sucrose. In Inversion, sucrose converts into its basic elements glucose and fructose.
- EMULSION
The emulsion is a chemical property which changes the physical appearance of many foods. Emulsifiers are added to make emulsion between oil and water phase.
CONCLUSION
This post is all about food processing techniques and their effects on the nature of foods we know that processing increase the value of raw foods but on the other hand, it changed the physical and chemical properties of due to improper processing our foods become unfit for human consumption so we should process our foods properly.
Regards: @ajmalaftab
Thanks for post best things
Thanks for appreciation @asif222
This is an informative post, my dear! It is true that processed food has a low nutritional value but it's really hard to avoid such nowadays. Almost everything you can find in shops is processed food or with preservatives.
But we have a choice! 😀
Thanks for appreciation and reading post absolutely we can't Deni processed food but we can change processing techniques @dearjyoce
Absolutely we can't deni recently processes foods but we can change processing techniques & and thanks my friend for reading this post and for sweet words @dearjyoce